Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

Jo, C.; Lee, J.I.; Ahn, D.U.

Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

1999

Jo, C. | Lee, J.I. | Ahn, D.U. (Department of Animal Science, Iowa State University, Ames, IA 50011-3150 (USA))

AGROVOC关键词

almacenamiento carne de cerdo color colour conditionnement cooking corps gras couleur cuisson empaquetado fats grasas irradiation lipid peroxidation organoleptic properties organoleptic traits packaging pork production salchicha saucisse sausages stockage storage viande porcine volatile compounds

书目信息

发表于

Meat Science (United Kingdom)

卷 51 期 4

页码

pp. 355-361

其它主题

Peroxidacion lipidica; Irradiacion; Propiedades organolepticas; Propriete organoleptique; Compuesto volatil; Coccion; Produccion; Peroxydation des lipides; Compose volatil

语言

英语

注释

20 ref.

自何时收录于AGRIS: 1999-08-15

格式: AGRIS AP

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Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

1999

AGROVOC关键词

书目信息